Easy Bread Bowls High Altitude Recipes

HIGH-ALTITUDE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
• Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
• Mix wet and dry ingredients together until well blended.
• If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
• Pour dough into 1 greased 9x5 inch loaf pan.
• Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
• Let bread cool in pan for 5-10 minutes before removing.
• Enjoy hot or cold!

QUICK AND EASY BREAD BOWLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

BASIC HIGH-ALTITUDE BREAD

Steps:

• Combine water and yeast and let sit until foamy, about 10 minutes.
• Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

EASY BREAD BOWLS - HIGH ALTITUDE

Steps:

• In a large bowl, whisk together the flour, instant yeast and the salt.
• Add the warm water to the bowl and stir until combined.
• Knead the dough in the bowl until it forms together in a ball.
• Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
• Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
• Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
• Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
• Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
• Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
• Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
• Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.

EASY BANANA BREAD RECIPE + HIGH ALTITUDE ADJUSTMENTS

Steps:

• Preheat oven to 325°F (350° F high altitude, unless dark pan, see notes).
• Line the bottom and sides of a loaf pan with parchment paper or spray well with baking spray, or spray well with baking spray or rub liberally with butter.
• Whisk together together flour, baking soda, cinnamon and salt, set aside.
• Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
• Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and vanilla extract.
• Slowly fold flour mixture into wet batter, remember to toss nuts (or, if using or chocolate chips) in dry ingredients before folding into wet batter, this will help distribute them and keep them from sinking.
• Pour batter into prepared loaf pan and bake for about 45 minutes to 1 hour 15 minutes. Start checking for doneness around 45-50 minutes.
• Loaf should spring back when lightly touched, if loaf is jiggly or sticky to the touch, return to oven for 5-10 minutes at a time.
• Remove from oven, allow to cool in pan on wire rack for at least 30 minutes. Remove from pan, let cool completely.
• High Altitude Baking Instructions: Start checking bread for doneness around 45 minutes. Loaf top should not jiggle or be sticky to the touch.
• Once cooled, wrap tightly in plastic wrap. Stores on counter for 3-5 days (cool house), in fridge up to one week and wrapped well and placed in freezer baggie for up to 2 months.
• This recipe easily doubles or triples! If baking in mini loaf pans (split into 4 mini pans), reduce baking time to 20-25 minutes.

HIGH-ALTITUDE BANANA BREAD

Steps:

• Place butter, eggs, and sugar in a mixing bowl. Mix well with an electric mixer.
• Add flour, baking powder, and salt, mix well.
• Add ripe bananas, and use teh mixer to mash them as you mix them into the batter.
• Stir the walnuts into the batter with a spoon. If you are adding any add-ins, go ahead and stir them in now.
• Pour into a greased bread pan, and bake at 350° for 1 hour and 10 minutes -- or until a toothpick inserted into the center comes out clean.
• Preheat oven to 350°.